I love Wednesdays, would you like to know why? I love them
because it is the day that the Food Section is published in the newspaper (for
me that is the St. Louis Post-Dispatch).
Forget the hard news, sports, and editorials, on Wednesdays it is all about
food. My favorite column in the weekly food section is called “Special Requests” where locals write
in requesting favorite area restaurant recipes. Some of them are not at all to
my liking, but last week it featured a recipe from a long standing favorite
restaurant (that serves the best chicken wings), and one near and dear to my
meatloaf-loving heart: Culpepper's Special Meatloaf.
Of course I had to try it. I collect meatloaf recipes like people collect teacups or DVDs. This one was different from all others that I have as it included an ample amount of cream cheese. I made it last week for friends who came to watch the Ballgame and it got thumbs up all around. Cream cheese! Who knew?
Of course I had to try it. I collect meatloaf recipes like people collect teacups or DVDs. This one was different from all others that I have as it included an ample amount of cream cheese. I made it last week for friends who came to watch the Ballgame and it got thumbs up all around. Cream cheese! Who knew?
Culpeppers’ Meatloaf
Yield: 9 servings
2 large eggs
½ c. chopped onion
3 T. Knorr beef base
2 t. black pepper
2-1/2 t. minced garlic
1-1/2 t. Worcestershire
1-1/2 t. paprika
½ t. cumin
1 c. unseasoned bread crumbs
6-1/2 ounces cream cheese, room temperature
2 pounds 80/20 ground beef
Ketchup, to cover
Preheat oven to 350°F.
Cover a wire rack with foil, place inside a larger roasting pan.
In a large bowl, gently whisk eggs without adding air, then stir in
onion, beef base, black pepper, garlic, Worcestershire, paprika, and cumin until
well blended. Stir in bread crumbs, cream cheese, and
ground beef, really working and compacting the mixture until color is uniform and
no pockets of seasoning or air remain.
Flip mixture onto the foil-covered rack and form a rectangle about
3 inches high. Bake for 1 hour and 45
minutes.
Coat meatloaf with ketchup on all sides. Bake for 15 more minutes.
Let cool slightly, then cut into 9 slices.
To serve Culpepper-style, serve with green beans, mashed potatoes
and gravy.
3010 West Clay
Saint Charles, MO 63301
(636) 916-3102
I’ll meet you there!
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5 comments:
Hmmm, interesting sounding meatloaf...don't think I have ever seen one with cream cheese...it looks delicious. I just may have to satisfy my curiosity and try it!
Have a wonderful week, Pattie.
Sounds so interesting and good. Is the cram cheese added along with the beef? Thanks
Yes, the cream cheese is added with the beef, and I have corrected the recipe to indicate that. Thanks for calling this to my attention.
Hi Patti,
We just love Meatloaf and this recipe looks fantastic! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Hi Patty!
We love meatloaf at home and your versión sounds awesome! I just copied it! Enjoy your weekend ahead and thanks for sharing, as always!
FABBY
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